Curried Goat Stew with Trinidadian Spice Blend

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Tender goat meat simmered in a rich Trinidadian curry sauce infused with warm spices and fresh herbs. This Caribbean-inspired beef recipe, ready in about 125 minutes, pairs goat meat, cubed, vegetable oil, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs goat meat, cubed
• 3 tbsp vegetable oil
• 2 tbsp yellow curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 garlic cloves, minced
• 3 fresh thyme sprigs
• 1 scotch bonnet pepper, whole
• 1 medium onion, diced
• 3 stalks scallions, chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 3 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 medium potatoes, peeled and cubed

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 2 lbs cubed goat meat and brown on all sides for 6-8 minutes until deeply caramelized.
2. Step 2: Stir in 2 tbsp yellow curry powder, 1 tsp ground cumin, and 1 tsp ground coriander, coating the meat evenly; cook for 2 minutes until fragrant.
3. Step 3: Add 4 minced garlic cloves, 1 diced medium onion, 3 chopped scallions, and 1 tbsp grated fresh ginger. Sauté for 4 minutes until onions soften and aromatics bloom.
4. Step 4: Mix in 2 tbsp tomato paste and 3 sprigs fresh thyme, stirring for 1 minute.
5. Step 5: Pour in 3 cups water and add 1 whole scotch bonnet pepper (do not break). Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and cover.
6. Step 6: Simmer gently for 1 hour, stirring occasionally, until goat meat is tender.
7. Step 7: Add 2 medium peeled and cubed potatoes, stir, cover, and cook for an additional 30 minutes until potatoes are soft and sauce thickens.
8. Step 8: Remove the whole scotch bonnet pepper before serving. Adjust seasoning if necessary and serve hot with rice or flatbread.